Seafood Stew

This recipe will have you thinking that I am crazy by the time you finish reading it, but give it a chance and you will be pleasantly surprised.  Now, that being said, as a native Marylander, I have to start by saying that the “seafood” in this particular dish, in no way demonstrates my understanding  of what real seafood is.  But it will evoke memories of the real thing and hold you over until your next trip to the coast.

I was strolling through Sam’s Club one day debating whether or not I really needed 10 lbs of rice or a gallon of ketchup when I saw a bag labeled “Cooked Seafood Combo.”  It contained frozen parts of shrimp, squid, octopus, mussels, white fish, and a few other long named additives.  An idea for its use popped into my head and was good enough to convince me to buy the 5 pound bag.

The idea was:

Ingredients (serves 8+)

1 lb+/- of the seafood mix

3 cups of peas

3 cups whole kernel corn

2 cups lama beans

2 14.5 oz cans of diced tomatoes

1 can of mushroom pieces

2 tablespoons of salt

1/2 cup of Old Bay Seasoning

1 tablespoon of oregano

1 tablespoon of basil

1 bag of Egg Noodles

Fill a 4 quart pot 1/2 full with water and set stove to high.  Add all the vegetables and salt, basil, and oregano.  Bring to a boil then reduce heat to medium-high and allow to cook for 30 min.  Add the seafood mix and Old Bay Seasoning and allow to cook for another 45 min.  Add egg noodles and cook for 7-8 more min.  Allow to cool for 10 min.  Serve with a light topping of Old Bay.

This hearty stew is salty, a little spicy, and when your dinner guests see the little pieces of tentacles sticking out of their bowls, it will certainly be an eye grabber and conversation starter.

– Randy

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